INGREDIENTS:
1 liter (4 cups) of whole milk
2 tablespoons of unsalted butter
1/4 cup of white vinegar or lemon juice (for curdling)
1 teaspoon salt
1/2 teaspoon dried herbs (such as oregano, thyme, or basil)
Optional: black pepper, chili flakes, or other spices for extra flavor
INSTRUCTIONS:
Prepare the Milk Mixture:
Pour the milk into a large pot and place it over medium heat.
Add the unsalted butter to the milk, stirring occasionally to melt it fully and incorporate it into the milk.
Heat the Milk:
Heat the milk until it just begins to boil, stirring frequently to prevent it from sticking to the bottom of the pot. Once you see bubbles around the edges, reduce the heat slightly.
Curdle the Milk:
Add the vinegar or lemon juice gradually while stirring. The milk will start to separate into curds (solid parts) and whey (liquid).
Continue stirring for 1-2 minutes until the milk has fully curdled. Turn off the heat and let it sit for 5-10 minutes.
Strain the Curds:
Place a cheesecloth or clean kitchen towel over a colander and carefully pour the curdled milk into it to strain out the whey.
Gather the corners of the cheesecloth and squeeze out as much liquid as possible. Let it hang over a bowl or sink for about 15-20 minutes to drain further.
Season and Shape the Cheese:
Transfer the drained curds into a bowl. Add salt and dried herbs, mixing them gently into the cheese. You can also add optional spices for extra flavor.
Press the cheese into a block shape or form it into small cubes as shown in the image. Wrap it in the cheesecloth and place a heavy plate or object on top to press it down for 1-2 hours.
Chill and Serve:
Once the cheese has set, unwrap it and cut it into cubes.
Store in an airtight container in the refrigerator for up to a week.
Enjoy.
